Best Raspberry Cream Cheese Ladder Loaves Recipes

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RASPBERRY CREAM CHEESE BARS



Raspberry Cream Cheese Bars image

In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup packed brown sugar
1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 jar (18 ounces) red raspberry preserves
1/3 cup chopped slivered almonds

Steps:

  • In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Nutrition Facts :

RASPBERRY-LEMON LAYER LOAF



Raspberry-Lemon Layer Loaf image

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

Provided by JamesDeansGirl

Categories     Quick Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemons, zest of
1/2 cup seedless raspberry jam (or your favorite flavor)

Steps:

  • Preheat oven to 325*F.
  • Grease and flour a 9x5x3" loaf pan.
  • In a larger bowl, cream together the butter and sugar; blend well.
  • Blend in the eggs.
  • In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
  • Blend well; stir in the lemon juice and zest.
  • Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
  • Pour the remaining batter over the jam, being careful not to disturb it.
  • Bake at 325*F.
  • for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

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